Penne With Mushroom With Blue & Cream Cheese Melted In

Mushroom, Sundried tomatoes and Squash in a sauce made with a tangy blue cheese and cream cheese.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 1  lb penne pasta, cooked
• 2  tablespoons olive oil
• 1  lb  monterey white mushroom, quartered
• 1  teaspoon  minced garlic
• 1  small onion, diced
• 1⁄2 teaspoon fresh thyme
• 1  cup  sliced zucchini
• 1  cup  sliced  yellow squash
• 1⁄2 cup  drained thinly sliced sun-dried tomato packed in oil
• 4  ounces gorgonzola or 4  ounces  other blue cheese, crumbled
• 1 (3 ounce) package cream cheese, diced
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1⁄4 cup black olives, pitted

Directions

1. In a large skillet over high heat, heat oil until hot. Add mushrooms, garlic, thyme and onion; cook, stirring occasionally, until mushrooms and onions are golden and most of the liquid evaporates, about 5 minutes.
2. Add zucchini and tomatoes; cook, stirring occasionally, until squash is tender, 5-7 minutes.
3. Add to reserved pasta along with gorgonzola, cream cheese, salt and pepper.
4. Toss to melt cheese and coat pasta.
5. Add some liquid for the pasta water if needed. 
6. Top with olives, season with salt and pepper and serve immediately.